Caprese Style Quinoa Bake

This was soooooo yummy.  Hubby and I like to eat meatless so this was actually great by itself for a meal, but it makes an awesome side dish as well for those who want a more rounded-out dinner.  The boys liked it, too, though they aren’t crazy about chunks of tomato.  A regular caprese uses fresh, delicious mozzarella, so by all means use it if you’ve got it.  However, I didn’t have any so I used goat cheese instead.  It was awesome!  This dish came out tasting like warm, comforting, creamy tomato soup with some chew.  Delicious.

caprese quinoa

Caprese Style Quinoa Bake

3 cups cooked quinoa

1 cup pasta sauce

2 T tomato paste

1/3 cup heavy cream

1/3 cup Parmesan cheese

1 cup Mozzarella (or 4 oz. goat cheese)

2/3 cup grape tomatoes, halved*

1/4 cup fresh basil, cut into ribbons

salt & pepper

1. Preheat oven to 350*. Cook the quinoa- 1 cup quinoa + 2 cups chicken broth.

2. In a saucepan heat up the pasta sauce and tomato paste. Once warm, stir in the cream, parmesan, salt & pepper, half the tomatoes, half the basil, and half the mozzarella or goat cheese. Stir until heated through and everything is melted and smooth. *I didn’t have grape tomatoes so I diced up a large one.

3. Spray a baking dish (I used a 4×7 but you can go up to an 8×8 or 9×9). Pour in quinoa mixture and top with remaining tomato and mozz/goat cheese.

4. Bake for 15 minutes, then broil for an additional 2 or 3, until cheese is gold and bubbly.

5. Remove from oven and top with the remaining basil ribbons.  Allow to sit for a few minutes before serving.

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10 thoughts on “Caprese Style Quinoa Bake

  1. Pingback: Friday Flash Blog No. 38 | The Jenny Evolution

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